We have collected the best Flavors Quotes by famous authors including Gail Simmons, Joel Robuchon, Ankit Tiwari, Steve Albini, Jean Anthelme Brillat-Savarin and many others, we hope that among them you will find the right thought.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
I never try to marry more than three flavors in one dish.
I come from U.P., so I can say that I have some knowledge about food and flavors.
Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.
Jean Anthelme Brillat-Savarin
Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.
Even the once simple home mortgage now has so many flavors and styles and variations that it is difficult for people to make a decision.
We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground… the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you’re perceiving as flavor has nothing to do with palette, but it’s more to do with scents.
You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you’re ready to let go of whatever it is you want to let go of, you’ve got a full menu.
What worries me are these so-called radio stations with program directors who don’t play all the different flavors of hip-hop. They should play the old with the new, 24/7, 365 days a year. A lot of these program directors are just jiving around and not playing all the good music for the people.
Most Mexican restaurants serve fake, heavy versions of my home country’s cuisine. But real Mexican food is full of brilliant, fresh flavors.
In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you’ll discover long periods of incremental fiddling punctuated by occasional bouts of frantic, crisis-driven change.
I’ve always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there’s got to be a better balance.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he’s a food activist.
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
Jean Anthelme Brillat-Savarin
At the end of the day, customer choice is essential. And we don’t make products that compete with Apple, nor make products that compete with Google. Our customers come in both iOS and Android flavors, and I hope our customers can still buy the products they want to purchase wherever they want to purchase them.
Since the pleasure of most foods is in the first few bites, eat one thing on your plate at a time, at least at the start of the meal when you can concentrate and enjoy the full flavors.
I’m like a crockpot on low heat. My mind constantly comes up with ideas, but I abandon a lot of them after a week or two. It’s the ones that keep coming to me, that keep picking up flavors, that haunt me, those are the ones that wind up getting written.
Laura Amy Schlitz
I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don’t like.
I learned at a young age what chasing flavors meant, and I’ve been doing that my whole life.
The key to sauces is having patience. I’m not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That’s where you get robust tastes: it starts one way and ends another.
With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr’s crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.
Salt is one of the flavors that makes food taste good – salt, sugar and fat. So it’s a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you’re going to be eating a lot of salted foods that you are going to have no idea.
I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures’ palates.
The new ‘Joy’ was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America’s new love for big flavors. Yay!
Irma S. Rombauer
I’m in love with ‘pure’ flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
Guests love to be ‘wowed’ in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
I’m obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.
I’m more comfortable weaving Indian flavors into American classics.
Chocolate is one of those flavors that’s very likeable, very loveable, very versatile.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
Focus on the flavor and texture of your desserts. Don’t go overboard with too many ingredients and flavors keep a good balance of flavors.
Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry – then coffee!
You grow up as an artist in a big city. As James Dean said, you’re going to have one arm tied behind your back if you don’t accept people’s sexual flavors. You know, when I was a kid out here in L.A., I was homeless; I didn’t have any money, and I was living in my car. I was 18.
If you want your kids to have fun learning about food, you need to let them explore it in their own way. Let them figure out for themselves what textures and flavors go well together. Who knows, maybe they’ll invent the next French-fry-dipped-in-a-Frosty trend.
J. Kenji Lopez-Alt
My most memorable meal was with my parents at Joel Robuchon’s Restaurant Jamin in Paris. It was Christmas 1982, and the flavors – from cauliflower and caviar to crab and tomato – astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it’s the chicken on top of a Cobb salad or the topping on a savory casserole.
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.
Persian cuisine is, above all, about balance – of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.
Roja Dove believes that by test and experimentation – by a sort of psychoanalysis via fragrance – you can find the flavors and smells that connect you both to the here and now and to memories of the past.
A holiday vacation can mean sampling all kinds of new cuisine – whether it’s Uncle Joe’s award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they’re accustomed to rejecting at home.
Pet foods come in a variety of flavors because that’s what humans like, and we assume our pets like what we like. We’re wrong.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
Funny is funny, and it can come in 8 billion different shades and flavors, so I think it’s silly to kind of limit it.
Spices are very hot, very hip. I love spices. I’ve always loved the Mediterranean flavors.
On its self-titled debut, Happy Birthday flirts with several flavors of love, and ‘Girls FM’ is where taste gets confusing.
The wonderful thing about romance is that there are so many flavors of it!
I’m a man of different types of flavors and tastes. I like listening to things that inspire me. Older music, when instruments were being played, not just people hitting buttons. It’s manlier. You’re touching things to make sounds appear.
Many of us develop different flavors of cynicism that we work hard to resist because they can be lazy mental shortcuts.
We love salt, fat and sugar. We’re hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.
Balance is key in cooking – you want a little acid, a little sweet, a little savory – the flavors should be harmonious.
More often than not, punches underwhelm – too fizzy, too fruity, too sherbet-y, and/or too baroque, the flavors all muddled into the boozy equivalent of the water left over from cleaning watercolor brushes.
If you combine good flavors, food turns into an orchestra.
We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They’re made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
I’m a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.